Chicken Pasta Toss

I clipped this recipe from an issue of Taste of Home some time ago and decided to make it tonight, with a couple small modifications as usual. Very glad I picked it, because it turned out awesome! We both loved it. It was so fast and easy to make, the chicken and sauce part were done before the pasta. There isn't a whole lot of sauce- it just coats the spaghetti really- but the sauce is very flavorful. It isn't very healthy what with the cream, but will be a great quick dinner to make every once and a while and is good enough to make for guests if you don't want to waste time in the kitchen. Also, I think it would be very good with 3/4 lb sliced mushrooms instead of the chicken.

Chicken Pasta Toss

12 oz spaghetti
2 T butter
1 clove minced garlic
1/2 to 3/4 lb cubed chicken breast
1/3 C sliced green onions (I use kitchen scissors)
1 C whipping cream
1 t salt
1/2 t dried thyme
1/4 t dried sage
1/4 t onion powder
1/4 t pepper
1/2 C grated parmesan
2 T minced fresh parsley (kitchen scissors are also good for this, or you can use 1 t dried parsley)

Cook pasta in a large pot of water with 1 teaspoon salt. While it cooks, melt the butter in a large skillet over medium-high heat and saute the garlic for 30 seconds or so. Add the chicken and green onions and saute until chicken is cooked through. Add whipping cream, salt, and seasonings (including parsley if you're using dried). Reduce heat to low and simmer until sauce is slightly thickened, about 5 minutes. When pasta is cooked, drain thoroughly and then add to skillet. Toss to combine, then toss in parmesan and fresh parsley.

Yield: 4 servings